RECIPES FOR COOKING. 987 



thin slices of salt pork chopped so fine as to be as readily mixed with the crumbs as butter, are 

 sometimes used in part for seasoning instead of all butter. The dressing for a roast goose is 

 prepared like that for a turkey, except an onion finely chopped is added. A dressing for a 

 roast goose is also sometimes made of finely mashed potatoes instead of crackers or bread 

 crumbs, but the latter is generally preferred. 



Roast Turkey, Chicken, etc. Dress carefully and wash thoroughly in water slightly 

 salted, and wipe with a clean, dry cloth. Put the heart, liver, and gizzard in a small sauce 

 pan, and covering well with water boil until tender. Prepare a dressing as previously described, 

 filling the cavity of the body and the breast with it. Draw the skin well over the neck and 

 tie it tightly with a small cord. The opening in the breast and body may be closed if neces 

 sary with a short skewer or a few stitches. Pass a long skewer under the leg joint between 

 the leg and the thigh, then through the body under the opposite leg joint in the same man 

 ner, pressing the thighs upward and close to the sides of the fowl, then wind a string 

 across around the ends of the skewer, and fasten it tight. The wings should be trussed 

 up in the same manner, which will give the bird a plump and compact appearance. 

 Cross the ends of the legs, and fasten them down to the tail, or they may be held down with 

 a short skewer. Roast according to the directions for roasting meats, baking with the 

 greatest care, and turning to have it brown evenly. It should be well cooked through and 

 nicely browned before being taken from the oven. From an hour and three-quarters to two 

 hours will be required for a turkey weighing eight pounds, and ten to fifteen minutes should 

 be added for every additional pound. Of course much depends upon the intensity of heat in 

 the oven. &quot;When done, dish it, removing the skewers and strings, and in preparing for the 

 oven place the roast pan on the range, chop very fine the heart, liver, and gizzard that have 

 been boiled tender, and with the water in which they were cooked add to the gravy in the 

 pan, stirring in more flour, if necessary, for thickening. Ducks and geese are prepared for 

 roasting in the same manner as chickens. 



Smothered Chicken. Dress a good -sized chicken as for roasting. Cut it open in the 

 back, and spring the breast-bone back so that it will lie fiat on the roasting pan. Wash it in 

 salt and water, lay it in the baking pan with the outside of the bird up; rub it over with but 

 ter well mixed with flour, cross the legs and tie them, and cramp the wings. Pour over it a 

 quart of water and set it in the oven to bake, dipping the gravy over it occasionally. When 

 well browned turn it over and sprinkle the under side with flour and set it back in the oven. 

 About fifteen minutes before it is wanted for the table, turn it over again with the breast up 

 and dredge with flour again, letting it bake till it has an even brown and crisp appearance. 

 If sufficient flour and butter were used to dredge the fowl, the gravy will be just right to 

 serve without additional flour; if not, a little should be added. This makes a delicious dish 

 for either breakfast or dinner. 



Baked Shad, Bluefish, Bass, etc. Make a dressing or stuffing the same as for 

 roast meats, and after removing the scales and head, dress and wash out clean, drying with a 

 cloth. Fill the body with the dressing and sew it up. Lay the fish, in a baking pan, and 

 add water and salt the same as for meat roasts, with the addition of a little butter, the water 

 in the pan being about a half inch in depth. Baste the fish often, not permitting the skin to 

 blister or burn, keeping up the supply of water in the pan by additions. Cook fully an hour. 

 About twenty minutes before it is done dredge with flour, letting it brown; then baste and 

 dredge again two or three times. It should be nicely browned when taken out of the oven. 

 Gashing the sides of the fish about an inch apart, and laying in a very thin strip of fat salt 

 pork, is sometimes done to a dd to the seasoning. The gravy that remains in the baking pan 

 is thickened with flour, with the addition of butter, pepper, etc. 



Escalloped Oysters. One quart of solid oysters with every particle of sand and shell 

 removed. Drain off the liquor, strain it, and add enough hot water to make a full half pint. 

 Prepare a heaping half pint of fine cracker crumbs, with sufficient salt and pepper added to 

 season. Mix half a cup of melted butter evenly with the seasoned cracker crumbs. Butter 

 a deep dish and put in a layer of crumbs and moisten them with a few spoonfuls of the 

 liquid; then cover these with a layer of oysters, repeating alternately the layers in this man 

 ner until all are used, and having a layer of cracker crumbs on the top. Bake from three- 

 quarters of an hour to an hour, or until it is nicely browned. It may be necessary to add a 

 few small pieces of butter on the top if the crumbs there do not seem sufficiently rich. A 

 little hot water may also be added with a spoon if it seems too dry. 



